Cooks’ Exchange: Picnics in a park done for happy birthday memories
October 8, 2014 - Picnic Time
After all these years of entirely enjoying any of a 4 seasons for innumerable reasons, Oct still creates my heart kick with some of a fondest memories of all. These memories start in 1941 when we distinguished my fourth birthday during Hoyt Park. We referred to a wooded area over West High and a tomb where my consanguine grandparents were buried as Sunset Point, accidentally called so for a parking place on a mountain in a woods that authorised late parkers to declare a twilight hours and a woods surrounding them like a enchanting place in dreams one never forgets.
My imagination stays vivid, nourished by tiny black-and-white cinema taken by Mother with her arguable pop-up Kodak camera. My comparison sister Elaine and we wore a leather boots, brownish-red garment jodhpurs and cardigan sweaters for comfort during any autumn chills and imperishable adventures while exploring a woods as good as climbing smaller cliffs of sandstone that had once been a operative mill quarry.
Sitting alone in a core of a aged empty chase was a tiny section hut. An open doorway and window space authorised a inside to turn a breakwater for bugs and snakes while a space surrounding a hovel would someday lead into what we know currently as Bluff Street in Sunset Village.
Heavy tables and fireplaces finished with sandstone from a chase were placed in a woods, formulating friendly spots to gather. One in sold became a possess favorite place that forced us to arrive early in a morning to explain it for a day by fixation a cruise basket on a table. There were no imagination food offerings to give suspicion to behind then, though instead, a stately provide of Oscar Mayer wieners to fry in a grate over snap-crackling timber and stem fires. Completing that initial of many other birthday celebrations that followed were Red Dot potato chips, potato salad, homemade lemonade in a vast turn thermos with a spigot, pickles, olives and angel food cake widespread with dark immature and pinkish frosting and candles to match. What some-more could a 4-year-old presumably want?
If a continue wasn’t earnest a comfortable balmy day, we’d settle in during a timber cruise list in a large mill preserve residence that a organisation of industrious immigrants had worked on and finished for a rest of Madison to conclude and enjoy. By a time Oct arrived, a clearly unconstrained trails via Hoyt Park were fervent with color: sumac that had incited autumn red, tree leaves a lemon yellow, and snarls of blackberry underbrush consumed of their succulence by birds, animals and small people like me.
I can’t guarantee that all is how we left it a final time one of my adult birthdays was distinguished there, though if we are looking for a smashing place to be on a comfortable balmy Oct day, conduct to Hoyt Park, also famous by me as Sunset Point, for a cruise we competence remember for a lifetime.
Wherever we might be on any day of a year, lustful memories have a approach of embellishing a moment, generally when they embody food. Recently, Lynne Keppler asked me about a lemon-apricot scones she enjoyed during Madeleine’s Patisserie, once located nearby Speedway and Mineral Point Road. She remembered that one of their owner-bakers finished a scones and referred to them as being “fabulous.” Her ask seemed here a few weeks ago and roughly immediately a response arrived from Carol Hay, who remembered staying during her sister-in-law’s South Milwaukee home some-more than 10 years ago and how most she enjoyed Cath’s homemade lemon apricot scones. Hay also mentioned that she has finished these mostly and believes a recipe was copied from a Bon Appetit repository that appears online as “Lemon Cream Scones.” Here is Cath Hay Bassett’s recipe for Lynne Keppler.
Lemon apricot scones
2 cups flour
¼ crater sugar, and 2 tablespoons sugarine (reserved)
1 teaspoon baking powder
½ teaspoon salt
¾ crater dusty apricots, chopped
1 tablespoon, and 1 teaspoon grated lemon flay (reserved)
1 ¼ crater complicated defeat cream
3 tablespoons chilled, unsalted butter, melted
Preheat oven to 350 degrees.
In medium-size bowl, brew dry reduction (flour, ¼ crater sugar, baking powder and salt). Stir in diced apricots and 1 tablespoon lemon peel. Add defeat cream, blending usually until mix forms. Turn mix onto a floured aspect and kindly stimulate until mix binds together. Form a 12-inch diameter, ½-inch thick circle. Cut into 12 wedges. Transfer to baking piece lonesome with vellum paper. Combine indifferent 2 tablespoons sugarine and 1 teaspoon lemon peel. Brush scones with melted butter and shower with sugar/lemon flay mixture. Bake approximately 15 mins until golden brown.
More memories arrived with a minute from Cheri Keen per a Sept. 17 mainstay featuring a Carson Gulley sandwich we hoped was identical to a Manhattan au gratin sandwich requested by Marilyn Murphy, whose father Ed had enjoyed a sandwich years ago during Rhode’s Steak House. Keen remembers a Manhattan sandwich served during a Park Motor in a early 1970s and also during The Whitehouse. She and her mom also favourite a Manhattan sandwich and attempted their best to transcribe it. That was behind in a early 1990s and after many attempts to strech a near-perfect cheese sauce, this became a one that reminds her of her late mom and all a phone calls filled with delight while any was attempting to re-create The Whitehouse Manhattan sandwich. She hopes it is flattering tighten to what Ed Murphy still craves.
The Whitehouse Manhattan sandwich
3 tablespoons butter
3 tablespoons flour
½ crater duck broth
2-3 tablespoons white wine
½ crater milk
Dash of dry mustard
Salt to taste
2-3 tablespoons shredded cheddar cheese
Sliced mushrooms (as many or few as we like)
Make a roux with a butter and flour, cooking for a few minutes. Turn feverishness to low and solemnly drive in a broth, booze and milk; deteriorate with salt and dry mustard. Add cheese and stir until melted. Add sliced mushrooms and let salsa cook on low until mushrooms are finished to your liking.
Thinly sliced turkey
Thinly sliced ham
Sliced bread (2 slices per sandwich)
Cheese salsa (above)
Prepare salsa and set aside. Turn on your oven broiler. Toast bread in a toaster. Heat sliced beef only until comfortable in a microwave. On a foil-lined cookie sheet, lay out half of a toasted bread and tip with a few slices any of turkey and ham. Top with remaining toast. Pour cheese salsa over a sandwiches, shower with a small some-more of a shredded cheese and shower a small paprika over a top. Broil until finished to your liking. Watch carefully!
Recent request: Recipe from an aged box (about 40 years ago) of orzo that called for orzo, stewed tomatoes, and mushrooms that finished a good side dish.